Multi-textured veggies mingle with cheeses, herbs and seasonings to make a zesty bite! A dab of garlic mayonnaise takes this Open Chunky Vegetable Sandwich a notch higher with its luscious consistency and snazzy taste. Made with burger bun halves, this open sandwich looks quite attractive too. A creamy mouth-feel with chunky veggies makes it a sure-shot winner with youngsters and adults. It is a great recipe to serve at kids’ parties . You can also try other recipes like the Chunky Cheese and Vegetable Open Burger or Open Bean Burger .

A tantalizing combo of tender corn and capsicum cooked in milk and tempered with indian spices, makai capsicum cannot really be called a customary gujarati dish, but the younger generation definitely enjoys this off-beat vegetable preparation as it is low on spices and ghee.

Soups can either be kind or kindling, and this one is of the latter style! Pepped up with oregano and chilli flakes, this spicy soup features an iron-rich combination of rajma and Mexican salsa. Blanched and finely chopped tomatoes make the soup super tangy, and also impart a lasting good mouth-feel. The Spicy Salsa Bean Soup is indeed a fitting prelude to a heavy meal.

Jain paneer paratha recipe | no onion, no garlic paratha | Jain vegetable paratha | healthy Jain paratha | with 34 amazing images. paneer paratha is one of the most popular stuffed paratha varieties from Punjab and usually made for breakfast. Learn how to make Jain paneer paratha recipe | no onion, no garlic paratha | Jain vegetable paratha | healthy Jain paratha | paneer paratha is delicious, healthy, filling, and very satisfying. It is a popular Indian flatbread, made with whole wheat flour and stuffed with crumbled Paneer (Indian cottage cheese). You will go gaga over these scrumptious jain paneer paratha, which are stuffed with soft grated paneer and crunchy cabbage, perked up with coriander and green chillies. The mix of flavours and textures is just too perfect, making this a special treat that everybody will enjoy. These paneer parathas makes a filling breakfast, brunch, or lunch. Tips to make jain paneer paratha: 1. If you are non jain you can add finely chopped onions, which gives crunch to the paneer paratha. 2. Serve this jain paneer paratha with dahi, raita or pickle of your choice. 3. It tastes amazing when served hot with a dollop of butter. Enjoy Jain paneer paratha recipe | no onion, no garlic paratha | Jain vegetable paratha | healthy Jain paratha | with detailed step by step images.

gehun ki Bikaneri khichdi recipe | Rajasthani gehun ki khichdi | wheat and moong dal khichdi | with 35 amazing images. gehun ki Bikaneri khichdi recipe | Rajasthani gehun ki khichdi | wheat and moong dal khichdi is a daily fare in Rajasthan. Learn how to make Rajasthani gehun ki khichdi. To make gehun ki Bikaneri khichdi, clean, wash and soak the whole wheat with enough water in a deep bowl overnight. Drain and keep aside. Clean, wash and soak the yellow moong dal in enough water in a deep bowl for 2 hours. Drain and keep aside. Blend the wheat to a coarse paste in a mixer without using any water. Keep aside. Heat the ghee in a pressure cooker, add the cumin seeds, green chillies and asafoetida and sauté on a medium flame for 30 seconds. Add the coarsely crushed wheat and yellow moong dal and sauté on a medium flame for 2 minutes. Add the salt and 3½ cups of hot water, mix well and pressure cook for 6 whistles. Allow the steam to escape before opening the lid. Serve immediately. Rice not being native to Rajasthan, the people there prefer to use wheat, bajra and jowar even for making typical rice dishes like khichdi and raab. Rajasthani gehun ki khichdi is one such innovative khichdi recipe adapted to use wheat. Hailing from Bikaner, as the name suggests, the gehun ki Bikaneri khichdi is a wholesome and nutritious combination of wheat and moong dal that has a fabulous flavour despite employing minimal spices! The traditional use of ghee in the tempering and the aroma of crackling jeera in it is truly enticing. The coarse wheat, spiced with only slit green chillies, when cooked gives a meal that warms your soul. This wheat and moong dal khichdi is a perfect winter comfort food. Enjoy this sumptuous khichdi with curds, ghee and a spicy mango pickle. Tips for gehun ki Bikaneri khichdi. 1. Whole wheat is difficult to cook and so has to be soaked overnight. If you want to make for dinner, ensure you soak it to for at least 10 to 12 hours. 2. Blend the soaked and drained wheat into a coarse mixture only. This will lend a good texture to the khichdi. 3. Serving the khichdi is very important, else it might thicken with time. 4. You can also add ¼ tsp of turmeric powder before pressure cooking. Enjoy gehun ki Bikaneri khichdi recipe | Rajasthani gehun ki khichdi | wheat and moong dal khichdi | with step by step photos.

vegetable cheese rice recipe | Indian style cheesy vegetable rice | garlic vegetable cheese rice | with 28 amazing images. vegetable cheese rice recipe is made of mixed vegetables, lots of cheese, garlic and rice. Looking for a perfect one-dish meal that would be loved by each and every member of the family? Here we have got a perfect and unique recipe that is perfect for lazy Sundays or when you are craving for something extremely luscious vegetable cheese rice. The preparation and cooking for vegetable cheese rice might take a little while but the outcome is worth all the efforts. A standard combination of rice and boiled vegetables emerges in a totally new avatar, thanks to a homemade red chilli-garlic paste, a few spoons of curd, and a mix-in of grated cheese. garlic vegetable cheese rice is very unique and luscious, I often give this to my kid as his lunch treat and also vegetable cheese rice is a smart of adding veggies to your kiddos diet and I am sure no kid will make a fuss to eat it. To make vegetable cheese rice, firstly boil and drain basmati or long grained rice and keep aside. Next, make chilli garlic paste by dry roasting Kashmiri red chilli on a non-stick tava, once the chillies cool down transfer them to a blender. Add garlic and salt. Blend using little water. This chilli garlic paste will help giving flavor to the rice. Further to temper, take oil in a non-stick pan, Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute. Add the red chilli-garlic paste and sauté on a medium flame for 1 minute. Add the french beans, potatoes, carrots, green peas and capsicum. Mushroom, baby corn, broccoli are some other vegetables that you can add in this recipe of garlicky vegetable and cheese rice. Add the tomatoes, mix well and cook on a medium flame for 1 minute. Add the rice, curds and salt. To make it even nutritious use brown rice instead of white rice and curd will help balance the tang and spice of chillies. Remove from the flame, add the cheese and mix well. Serve Indian style cheesy vegetable rice hot garnished with cheese. Cook the rice to the right consistency ensuring that it does not become mushy. Likewise, make sure you add the cheese only after you switch off the flame. Such care will result in a perfectly textured Garlic Vegetable and Cheese Rice that you will find totally enjoyable Enjoy vegetable cheese rice recipe | Indian style cheesy vegetable rice | garlic vegetable cheese rice | with step by step photos and video below.

Burhani Raita is a nice and masaledar Hyderabadi raita, which combines the pungency of garlic with the aroma of coriander and the flavour of popular spice powders. The Burhani Raita is super easy to make – you just need to whisk the curds and mix in the remaining ingredients – but it tastes special. It tastes best when served chill. Try other raitas like the Mooli and Fruit Raita and the Onion Raita .

Traditional and wholesome are the words that describe this tasty dal most aptly. As the name suggests, Panchkuti Dal features a combo of five pulses, which gives it a unique texture, flavour and aroma. You will find that this dal does not get mushy, mainly because of the blend of many pulses with varied textures. With a tempering of whole spices and seeds, and a team of ingredients like tomatoes, green chillies and ginger to add to the flavour, this dal becomes a full-fledged side-dish, which transforms even simple roti into a delicacy! Serve it hot with rotis , rice and a sukhi subzi to make a homely and satisfying meal.

Bell peppers, when brushed with oil and roasted with the peel on, imbibe an amazing aroma and flavour, which add value to any dish that it is used in! Here, we have employed the magic of roasted bell pepper to add josh to a lovely, cheesy Panini. Panini is a type of Italian grilled sandwich made with breads other than sliced bread, like baguette, ciabatta or michetta. While these are the ideal choices of bread, you can use hot dog rolls if you cannot buy any of these. In this recipe, the bread transforms into an exotic snack that is loaded with a tongue-tickling stuffing of roasted bell peppers, garlic and herbs. The generous use of cheese and butter adds to the richness of the Roasted Bell Pepper and Feta Cheese Panini, making it a treat that makes you feel very good. You can also try other Panini recipes like Cream Cheese Veg Panini and Eggplant and Mozzarella Panini .

moong sprouts pav bhaji recipe | sprouts ki pav bhaji | healthy Indian pav bhaji | pav bhaji with moong bean sprouts | with 34 amazing images. moong sprouts pav bhaji recipe | sprouts ki pav bhaji | healthy Indian pav bhaji | pav bhaji with moong bean sprouts | To make moong sprouts pav bhaji, heat the oil and butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the tomatoes, chilli powder, green chillies, pav bhaji masala, salt and ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the potatoes and mixed vegetables, mix well and cook on a medium flame for 1 minute, while mashing using a masher. Add the sprouted moong, ½ cup of water, coriander, lemon juice and salt, mix well and mash using a potato masher and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside. To make buttered pav, slit 2 pavs vertically and keep aside. Heat a non-stick tava (griddle), add 1 tsp of butter and slit open the pavs and place on it. Cook on a medium flame till they turn light brown from both the sides. Repeat steps 1 to 3 to cook more pavs. Keep aside. Serve the bhaji hot with pavs, onions and lemon wedges. Pav bhaji is a delicacy which needs no introduction. Enliven your favourite snack by adding a handful of moong sprouts to the pav bhaji. This nutrient rich sprouts ki pav bhaji is easy to digest due to the addition of sprouts and is also rich in flavour. Further we have used butter in minimal quantity to keep a check on calories and fats. Finally healthy Indian pav bhaji is served with whole wheat pav to gain in some fibre. Opt for this nourishing version pf pav bhaji… it will make your life healthy, easy and full of fun! Weight watchers and heart patients can opt for this pav bhaji with moong bean sprouts occasionally. However, remember to restrict the serving size and not go overboard. Tips for moong sprouts pav bhaji. 1. Make sure when you cook the sprouted moong, you do not overcook them. They should be well cooked but not mushy. 2. If you are health conscious use only 1 tsp of butter making of bhaji. Enjoy moong sprouts pav bhaji recipe | sprouts ki pav bhaji | healthy Indian pav bhaji | pav bhaji with moong bean sprouts | with step by step photos.

Baked Eggplants Topped with Curds is a simple recipe with common ingredients, but works as a great appetizer! The brinjals are baked twice – first salted, and again with a coating of olive oil, ginger, garlic and other tongue-tickling ingredients. The interesting thing is that after all this baking, the brinjals still retain their juiciness, which gives the dish a wonderful mouth-feel. Topped with a dollop of curd, and garnished with tomatoes and coriander, the baked eggplants taste really awesome. Remember to place butter paper on the baking tray to prevent the brinjals from sticking to the tray. Enjoy other exotic brinjal dishes like Brinjal and Bok Choy in Blackbean Sauce and Stuffed Bulgur and Brinjal Bake .

As the name suggests, Stuffed Shahi Puris is truly a royal fare! Dough prepared with flour and methi, is stuffed with a rich paneer mixture, rolled into puris and deep-fried in oil. The accents of methi contrast well with the soft blend of paneer, making this dish an unforgettable experience. Try other stuffed puris like Stuffed Cauliflower Puri and Khus-khus ki Puri .

roasted makhana recipe | roasted lotus seeds | phool makhana snack | roasted fox nut | roasted makhana is a crunchy Indian snack to be enjoyed at snack time. Learn how to make phool makhana snack. To make roasted makhana, heat the oil in broad nonstick pan and add the lotus seeds, salt and pepper powder, mix well and cook on medium flame for 5 minutes, while stirring continuously. Transfer to a plate and let it cool completely. Serve immediately or store in an air tight container. Roasted lotus seeds are crunchy, puffy and tasty, in a unique sort of way. This recipe shows you how to make plain xxxxroasted makhana with salt and pepper powder. You can perk it up with your choice of seasonings – herby, spicy, sweet, garlicky or just plain buttery! Try the Masala Makhana. A bowlful of roasted makhana, flavoured as you like it, will faithfully keep you company when you watch a movie or chat with friends. A cup of roasted fox nut lends 3.8 g of protein – a nutrient most needed to nourish our body cells. It is also a good source of potassium, calcium and phosphorus along with folate. Olive oil has been used to make roasted lotus seeds, which is considered a healthier choice amongst the fast as it is high in MUFA (mono unsaturated fatty acids). These fats are considered healthy as they help inflammation in the body and in turn reduce the onset of chronic diseases. However, do consider the calories it lends too because of the quantity of oil used! We would suggest ½ serving of this phool makhana snack. Diabetics and heart patients too can also include this snack in the said quantum. Alternatively, they can reduce the oil to 1 tbsp and roast on a slow to medium flame. These roasted makhana are also a good finger food for kids parties like birthday parties and play dates. Tips for roasted makhana. 1. Use a broad or deep non-stick pan, so each lotus seed roasts well. 2. Remember to stir continuously for uniform roasting and to get the perfect crunchiness. 3. Cool completely before serving or storing to enjoy its perfect crunshiness again. Enjoy roasted makhana recipe | roasted lotus seeds | phool makhana snack | roasted fox nut | with images and recipe below.

methi crispies recipe | baked methi namakpara | fenugreek crispies | healthy Indian jar snack | with 28 amazing images. methi crispies recipe | baked methi namakpara | fenugreek crispies | healthy Indian jar snack is a sumptuous non-fried snack which is best to pack for school or work and avoid reaching out for junk foods. Learn how to make healthy Indian jar snack. To make methi crispies, combine all the ingredients in a deep bowl, mix well and knead into a firm dough using enough water. Divide the dough into 3 equal portions. Roll each portion of the dough into a 200 mm. (8”) diameter thin circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and gently cook them on both sides till half done. Keep aside to cool. Prick them with a fork at regular intervals. Cut into small diamonds or squares and arrange them on a greased baking tray. Bake in a pre-heated oven at 180°C (360°F) for 20 minutes. Cool and serve or store in an air-tight container. Leafy vegetables, especially methi, do wonders for diabetics by controlling blood sugar. Not only that, methi also does wonders to the flavour of any dish it is added to, with its unique, mildly-bitter taste and splendid aroma. Here, methi is mixed with whole wheat flour and oats to make fenugreek crispies, flavoured with sesame seeds and ajwain. Curd is added to the dough to improve the texture of the baked methi namakpara and also to impart a slight tanginess, which complements the bitterness of the fenugreek leaves beautifully. Make a batch of these crispies and store in a jar, to enjoy with your favourite low calorie dip. This baked healthy Indian jar snack can be enjoyed by all healthy individuals, diabetics, heart patients and weight-watchers too to satisfy their evening hunger pangs in a nourishing way. The iron that the sesame seeds and fenugreek lend are beneficial is boosting haemoglobin levels and preventing fatigue too. Tips for methi crispies. 1. The dough should be firm so the crispies get their necessary crunch. 2. Oats can be substituted with any other healthy flour like jowar flour or ragi flour. 3. Remember to prick them with a fork at regular intervals. This will help to make them crisp. Enjoy methi crispies recipe | baked methi namakpara | fenugreek crispies | healthy Indian jar snack | with step by step photos.